Juicy mushrooms that are stuffed with a tender crab that is combined with cream cheese and miracle whip filling.
Preheat Oven to 400 ℉
Spray a baking dish with cooking spray and set aside.
Clean the mushrooms off by running underwater and clean any dirt off the mushroom using your hand. With paper towel dry off the mushrooms as best as you can.
Remove the stems from the mushroom caps, saving three for the ingredients. Scoop out the gills using a spoon. Set mushrooms aside.
Dice 3 of the mushroom stems as well as the green onion into bite size pieces.
I like to place the fresh crab meat into a colander and rinse with cold water to remove any of the juice and remove some of the strong seafood taste.
In a mixing bowl add the fresh crab meat, green onion, room temperature cream cheese, miracle whip, bread crumbs, 1/4 cup of the shredded mozzarella cheese, cajun seasoning, and Italian seasoning. Mix all ingredients together well.
Fill the mushroom caps with the filling and place them into the prepared baking dish.
With all the mushroom caps filled sprinkle the tops with the rest of the mozzarella cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 5 minutes. Serve and enjoy